Baked Potato and Squash

New diet plans don’t usually appeal to me, but Mark Bittman’s Vegan Before 6 struck a chord. It’s extremely simple.

Basically eat only vegetables, fruit, and whole grains during the day. Then, you have dinner. The best part is even my husband can stick to it. He’s the kind of guy that, if he likes something, can eat it pretty much every day and he loves both rice and beans, and beans and rice.

At the beginning of the week I make a big batch and use it to fill the thermos he takes to work with him. It makes my life so much easier now that I don’t have to come up with new, easily portable, healthy lunches ever day.

I, on the other hand, get easily bored with just about any food so after the first week of beans and rice I was ready for something else. Luckily, I work from home and can use my Sun Oven to mix things up a bit.  Today’s lunch consisted of a baked potato, roasted butternut squash, and some leftover sauteed greens from last night’s dinner. The combination of colors, textures, and flavors was just what I needed to add a little excitement to my day.

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